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Flourless Chocolate Brownies (Gluten-Free) Recipe

★★★★★

4.9 from 123 reviews
  • Author: Sophie
  • Total Time: 40 minutes
  • Yield: 9-16 brownies depending on cut size 1x
  • Diet: Gluten Free

Description

These Flourless Chocolate Brownies are a rich, fudgy, and gluten-free treat perfect for chocolate lovers. Made with almond meal and rice flour instead of traditional wheat flour, these brownies have a dense, moist texture that melts in your mouth. They are simple to make, use minimal ingredients, and deliver intense chocolate flavor without the need for flour, making them an excellent dessert for those avoiding gluten.

Ingredients

Scale

Chocolate Mixture

  • 1 cup dark chocolate chips or melts / semi-sweet chocolate
  • 85 g (6 tbsp) unsalted butter, cut into 1 cm (1/2 inch) cubes
  • 1/4 tsp cooking/kosher salt

Wet Ingredients

  • 3/4 cup brown sugar (can substitute white sugar)
  • 1 tsp vanilla extract
  • 2 large eggs (55–60 g / 2 oz each)

Dry Ingredients

  • 2/3 cup almond meal / ground almonds (or almond flour)
  • 1/3 cup rice flour

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (325°F) or 160°C (320°F) if fan-forced. Position the oven rack in the lower third to ensure even baking.
  2. Prepare Pan: Grease and line a 20 cm (8 inch) square baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift out the brownies once baked.
  3. Melt Butter and Chocolate: In a heatproof bowl, combine the chocolate chips, butter cubes, and salt. Microwave in three 30-second bursts on high, stirring between each, until the mixture is completely melted and smooth. Alternatively, melt using a double boiler on the stove over simmering water.
  4. Cool Chocolate Mixture: Stir the melted chocolate and butter mixture well, then let it cool for about 5 minutes to prevent cooking the eggs in the next step.
  5. Add Vanilla, Sugar, and Eggs: Stir in the vanilla extract and brown sugar until combined. Crack the two eggs directly into the bowl and mix thoroughly until smooth and well incorporated.
  6. Add Dry Ingredients: Add the almond meal and rice flour to the wet mixture. Stir very well until all ingredients are fully combined and you have a smooth batter.
  7. Bake: Pour the batter into your prepared pan and smooth the surface with a spatula. Bake in the preheated oven for about 25 minutes until the brownies are puffed slightly and a toothpick inserted into the center comes out with moist crumbs but no wet batter. The brownies should be moist but cooked through.
  8. Cool and Serve: Allow the brownies to cool in the pan for at least 30 minutes. Using the parchment paper overhang, lift the brownies out and place them on a wire rack to cool completely before cutting. Cut into squares; 3×3 for large portions or 4×4 for standard-sized brownies.

Notes

  • You can substitute white sugar for brown sugar if preferred.
  • Almond flour or almond meal both work fine; almond meal tends to be coarser than almond flour.
  • Rice flour is used here to keep the brownies gluten-free; do not substitute with wheat flour.
  • For easier cutting, chill the brownies slightly before slicing to achieve cleaner edges.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: flourless chocolate brownies, gluten free brownies, almond meal brownies, fudgy brownies, chocolate dessert

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Find it online: https://cookwithsophie.com/flourless-chocolate-brownies-gluten-free-recipe/